Elizabeth Swinbank 2004 Phys. Educ. 39 52 doi:10.1088/0031-9120/39/1/002
Elizabeth Swinbank
Show affiliationsThis article shows how the physical testing of food ingredients and products can be used as a starting point for exploring aspects of physics. The three main areas addressed are: mechanical properties of solid materials; liquid flow; optical techniques for measuring sugar concentration. The activities described were originally developed for students aged 16–19 following the Salters Horners Advanced Physics (SHAP) course, but some can be adapted for use with younger pupils.
66.20.-d Viscosity of liquids; diffusive momentum transport
89.20.Bb Industrial and technological research and development
Soft matter, liquids and polymers
Condensed matter: electrical, magnetic and optical
Issue 1 (January 2004)
Received 14 October 2003
Elizabeth Swinbank 2004 Phys. Educ. 39 52
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